Do you ever eat these?
We used to take them when we went hiking, skiing or kayaking. Those were the days! I always preferred these to Power Bars (old school), Tiger’s Milk & even Cliff Bars thinking they were less processed/chemically.
Also, I wanted something portable for the kids & me that wasn’t loaded with extra sugar. I can’t believe how easy they are to make. These are great little energy bars – and a healthy power snack to keep in your purse.
I think they also help keep you regular. If you know what I mean.
You should be able to get everything at your regular grocery. Nothing fills me with dread more than the thought of a trip to Whole Foods. I actually like the store but it’s not near my house, it’s pricey & it’s just a li’l too much sometimes. Holy cow I was amazed to find everything I needed at Ralph’s & Trader Joe’s!
Here’s what you’ll need:
1 c dried blueberries
2 c cashews
1 c dates, pitted (Medjool work best)
1/2 a vanilla bean
zest of one lemon
1. Toss blueberries in your food processor. I know, I know, in the past I’ve bragged about using my blender for everything. And I did this time too. But if you are lucky enough to have a food processor – use it.
Dump blueberries into a large bowl.
2. Now process your cashews. They should be in a fine dust. Not like mine. Here’s where things went wrong. (I chopped the dates first but they made the stickiest, crazy mess so I decided next time I’ll do the cashews first.) Anyway, by the time I got to the cashews my blender had had it. It smelled like smoke and then the two black rotors with black rubber teeth, that need to stay clenched together, melted down, spewing black rubber, followed by a VERY BAD SOUND and a less bad but still bad SMELL. After that, the blender ceased to function.
Is this where bragging gets you?
Anyway, that explains the whole cashews in my bars. Yours won’t have those. But if they do, big deal?
Add the chopped cashews to your bowl.
3. Now chop the dates. This’ll be an ooey gooey sticky mess. Like someone stepped on a giant raisin. Except in your blender. Only you’ll be using your food processor for this.
Add ‘em to the bowl.
4. Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
5. This ain’t pretty but knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
Could my hand BE any less photogenic? Oh wait, that’s what it actually looks like in person.
6. Spread the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Bea loves ‘em!
Maddie feels differently about them.
What’s Maddie doing back there? Who didn’t fold the laundry?
These will keep well in the refrigerator for 1-2 weeks according to internet lore…
- 1 c dried blueberries
- 2 c cashews
- 1 c dates, pitted (Medjool work best)
- ½ a vanilla bean
- zest of one lemon
- Toss blueberries in your food processor. Dump chopped blueberries into a large bowl. They won’t chop perfectly but as long as they’re sort of torn you’re in good shape.
- Now process your cashews. They should be in a fine dust. Add the chopped cashews to your bowl.
- Chop the dates. This’ll be an ooey gooey sticky mess. That means you’re doing it right! Add ‘em to the bowl.
- Finally, add the lemon zest & scrape out the innards of a half of a vanilla bean. That’s that really dark stuff on top.
- Knead it by hand. You’ll want to combine it as thoroughly as you can unless you don’t mind biting into a pure clump of lemon zest.
- Press the mixture into the bottom of an 8×8 (or something close) baking dish. Refrigerate for about 30 minutes before cutting.
Source: Use Real Butter